This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!

Friday, February 12, 2016

GORGONZOLA CRUSTED FILET MIGNON

Filet Mignon steaks are expensive and lack a lot of flavor, but they are so very tender. When you find them on sale, buy a couple and make this topping to add tons of flavor to your fillets. This would be a fabulous Valentine's Day Dinner for two.

1 slice crusty white bread, cubed

4 T (60 ml) Gorgonzola cheese, softened

½ t (2 ml) freshly ground black pepper

2 t (10 ml) minced fresh rosemary leaves

1 slice pancetta or bacon, minced

1 T (15 ml) minced shallot or onion

2 6-oz (185 g) filet mignon steaks

Sea salt and freshly ground black pepper

1 t (5 ml) extra-light olive oil or grape seed oil

1 t (5 ml) unsalted butter

¼ cup (60 ml) Cognac or brandy

½ cup (125 ml) beef stock

1 T (15 ml) unsalted butter

Place bread cubes in a food processor or blender and puree into fine
crumbs.

In a small mixing bowl, combine 4 tablespoons of the bread crumbs, Gorgonzola cheese, black pepper,
and rosemary.

In a cast-iron skillet, cook pancetta or bacon until crisp.

Discard grease.

Preheat oven to 400 F (200 C) degrees.

Season steaks with salt and pepper.

Heat the same cast-iron skillet over medium-high heat.

Add oil and butter and when it is very hot but not smoking,
sear the steaks for 2 minutes per side.

Transfer steaks to a small baking sheet.

Top each steak with half of the bread crumb-cheese mixture and
bake in oven for 5 to 10 minutes, to your desired doneness.

While steaks are baking, heat the skillet over medium heat.

Add the beef stock or broth and reduce by half.

Add the Cognac and cook for another 2 minutes.

Add the tablespoon of butter and whisk until it is
thoroughly incorporated into the sauce.

Season to taste with salt and pepper.

Remove steaks from oven and check with a meat thermometer
through side of steaks.

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About Me

I self-published my first cookbook and I am very proud to say it was printed in the United States! Every recipe has a photo and they were not photo shopped and a stylist was not used. The food was real and I took the photos before the food was served.

When I tasted the "Sunday Gravy" prepared by my husband's mother, grandmother, and even his great grandmother, "Big Mamma"—I was hooked. Teresa Lapetina and Vincenzio Greco sailed to America from Naples in 1898.They were from the small town of Picerno in the province of Potenza in the southern region of Basilicata. They have all departed us now. . .ora sono la mamma!